Ingredients

Directions

1Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.

2Cut dough into 24 slices. Roll each slice into ball, and place 1 ball in bottom of each mini muffin cup. Bake 15 to 18 minutes or until edges of cookie cups are golden brown and centers have started to sink. Cool completely. Remove from muffin cups.

3In small microwavable bowl, microwave chocolate chips, butter and liqueur uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted. Beat with whisk until thoroughly mixed. Place 1 tablespoon chocolate mixture in center of each cooled cookie cup. Top chocolate mixture of each with 1/8 teaspoon grated orange peel.

Notes

Notes

Tips

Expert Tips

Use a mini ice cream scoop to place chocolate mixture in cookie cups; the chocolate will not stick to the scoop and will ensure even amounts in each cup!

Exchanges:

Carbohydrate Choices:

1

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe Step Photos

1Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.

2Cut dough into 24 slices. Roll each slice into ball, and place 1 ball in bottom of each mini muffin cup. Bake 15 to 18 minutes or until edges of cookie cups are golden brown and centers have started to sink. Cool completely. Remove from muffin cups.

3In small microwavable bowl, microwave chocolate chips, butter and liqueur uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted. Beat with whisk until thoroughly mixed. Place 1 tablespoon chocolate mixture in center of each cooled cookie cup. Top chocolate mixture of each with 1/8 teaspoon grated orange peel.